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© Meredith Corporation. All rights reserved. Used with permission.
Place each beet on a piece of foil. Drizzle 1 tablespoon of the oil over all of the beets. Wrap each beet tightly in the foil and place in a 4- to 5-quart slow cooker. Cover and cook on high-heat setting for 3 to 4 hours or until beets are fork-tender.
Remove beets from cooker. When cool enough to handle, peel or slip the skin off each beet. Cut beets into thin wedges and place in a medium bowl.
For dressing, in another medium bowl whisk together the remaining 2 tablespoons oil, orange peel, orange juice, honey, salt, and pepper. Remove 1 tablespoon of the dressing and drizzle over beets; toss gently to coat. In a medium bowl combine oranges and fennel and drizzle with another 1 tablespoon of the dressing. Add quinoa to the remaining dressing; toss to coat.
To serve, divide quinoa among salad plates. Top with beets and mandarin orange-fennel mixture. If desired, sprinkle with green onion.